Fruit and Cheese

My Circle group hosted the UMW General Meeting at our church yesterday. I bravely (foolishly?) tried out two new recipes for the brunch we provided. The fruit dish was okay, but the cheese spread was wonderful!

Hot Fruit Compote
tasteofhome.com
Joyce Moynihan (Lakeville, MN)

2 cans (15-1/4 oz. each) sliced pears, drained

1 can (29 oz.) sliced peaches, drained

1 can (20 oz.) unsweetened pineapple chunks, drained

1 package (20 oz.) pitted dried plums

1 jar (16 oz.) unsweetened applesauce

1 can (21 oz.) cherry pie filling

1/4 cup packed brown sugar

In a large bowl, combine the first five ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Spread pie filling over fruit mixture; sprinkle with brown sugar.

Cover and bake at 350F for 40-45 minutes or until bubbly. Serve warm.

French Quarter Cheese Spread

Simple & Delicious

Heidi Blaine Hadburg (Safety Harbor, FL)

1 pkg. (8 oz.) cream cheese, softened

1 Tbsp. grated onion

1 tsp. minced garlic

1/4 cup butter, cubed

1/4 cup packed dark brown sugar

1 tsp. Worcestershire sauce

1/2 tsp. prepared mustard

1 cup finely chopped pecans, toasted

Assorted crackers

In a small bowl, combine the cream cheese, onion and garlic. Transfer to a serving plate; shape into a 6-in. disk. Set aside.

In a small saucepan, combine the butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in pecans. Cool slightly. Spoon over cheese mixture. Serve with crackers. Can be prepared ahead of time for convenience, then brought to room temperature for serving.